Special Pumpkin Bread

Special Pumpkin Bread

15

"An excellent pumpkin bread made with instant coconut pudding."

Ingredients

1 h 10 m {{adjustedServings}} servings 292 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans.
  2. Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
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Reviews

15
  1. 19 Ratings

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This is the best pumpkin bread that I ever had made. It was so moist. I did use vanila pudding instead of the coconut creme on the last 3 batches of the pumpkin bread.

This recipe makes two nice large loaves that are not too spicy, laced with the exotic flavor of cocoanut and very moist. Our family all liked it. It has a milder pumpkin taste than regular pump...

I loved the special taste of this bread, I just added more spice because I prefer mine pumpkin bread to have a strong flavor.